Chicken, Country Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- young chicken
- rosemary
- clove garlic
- back fat (lardone)
- tomatoes
- broth or water
- potatoes
- salt and pepper
Instructions
- Stud a young chicken with rosemary tufts and pieces of garlic clove; season inside and out with salt and pepper.
- Brown it on the fire with a chopped base of back fat (or butter for a milder taste).
- Add seeded tomato pieces; once broken down, moisten with broth or water and cook.
- Brown potato wedges separately, let them take flavor in the chicken's juices, and serve as garnish.